Place the sweet potato noodles on a baking tray in one layer
Heat a stainless steel saucepan over medium heat.
Add the Ghee then saute the diced onion.
Cook onion until tender.
Add the garlic, ginger and capsicum and saute for 2 minutes.
Add the curry powder and vegetable broth.
Simmer over a medium heat for 15 minutes.
Wait until the mix has cooled slightly, then add the coconut milk.
Add the lime juice and stir in.
Notes
Whole Recipe (excluding the sweet potato!)
Calories 878 Methionine 168
Per Serve (4 servings)
Calories 219 Methionine 42 mg’
ADD 200 g Sweet Potato then you must add this onto your total
Calories 172 Methionine 74 mg
Please see recipe notes for store bought sweet potato noodles.
Recipe Notes
Vegetable StockYou can use a good quality store bought vegetable stock. Vegetable stocks will be naturally low in methionine. Please check that this does not contain MSG as a lot of stocks do. Please see the link for a homemade low methionine vegetable stockAdding coconut cream lastAdding the coconut cream in while the mixture is too hot may cause it to separateStore bought sweet potato noodlesThere are a few brands of sweet potato noodles that can be purchased.Eco Organics Sweet Potato NoodlesThese are fantastic and are 100% sweet potato flour. Calculated to be 39 mg of methionine for 40g of dry pasta. This can be added in for variety but still keeping with low methionine.